Holiday Fruit Slaw

Blood oranges lend a vibrant red color to this fruit and fennel cabbage slaw. If they aren't available, any orange will taste just as sweet.

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  • Makes: 10 servings
  • Start to Finish: 50 mins

Holiday Fruit Slaw

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1.0 by 1 people

Rate This!

Directions

  1. In a screw-top jar combine orange peel and juice, salad oil, vinegar, honey, anise seed, and salt. Cover and shake well. Chill for up to 3 days.
  2. Cut off and discard upper stalks of fennel. Remove any wilted outer layers; cut off a thick slice from fennel base. Wash and thinly slice fennel lengthwise, cutting out and discarding core.

To assemble slaw:

  1. In a bowl toss together the apple slices and lemon juice. Stand a small drinking glass in center of a deep-sided serving platter. Working around glass in circular fashion, line platter with shredded cabbage. Arrange the orange slices, cucumber slices, fennel slices, and apple wedges so the cabbage-lined platter resembles a wreath. Pour half of the dressing over slaw. Cover slaw with plastic wrap and chill up to 2 hours.
  2. Pour remaining dressing into a decorative bottle with a lid; chill until ready to serve. Shake dressing and pour over salad before serving. Remove glass from center of platter. Makes 10 to 12 side-dish servings.
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Nutrition Facts (Holiday Fruit Slaw)

  • Per serving:
  • 178 kcal ,
  • 11 g fat
  • (2 g sat. fat ,
  • 0 mg chol. ,
  • 74 mg sodium ,
  • 20 g carb. ,
  • 8 g fiber ,
  • 2 g pro.
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